Warm Salmon Salad with Potatoes Caramelised Onions
Treat yourself to a wholesome and flavor-packed meal with this Warm Salmon Salad with Potatoes and Caramelised Onions. This vibrant dish pairs tender, flaky salmon fillets with buttery baby potatoes, sweet golden caramelised onions, and crisp mixed greens, all tossed in a tangy lemon-Dijon dressing. With its perfect balance of savory and zesty flavors, this warm salad is elevated by simple yet elegant ingredients like freshly chopped parsley and a touch of garlic. Ready in just 45 minutes, it’s ideal for a cozy weeknight dinner or an impressive date-night meal. Rich in omega-3s and loaded with hearty textures, this warm salmon salad is as nutritious as it is satisfying. Serve it with crusty bread for an irresistible, restaurant-quality dinner at home!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Salmon fillet, skinless
- 1 lb Baby potatoes
- 1 large Yellow onion
- 4 cups Mixed baby greens
- 3 tbsp Olive oil
- 1 tbsp Butter
- 1 large Lemon
- 1 tsp Dijon mustard
- 1 small Garlic clove
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh parsley, chopped
Instructions
Wash the baby potatoes thoroughly. Cut them into halves or quarters depending on their size, making sure to keep the pieces roughly the same size for even cooking.
Boil the potatoes in a large pot of salted water for 12-15 minutes or until fork-tender. Drain and set aside.
While the potatoes cook, thinly slice the yellow onion.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onion with a pinch of salt and cook, stirring occasionally, for 15-20 minutes, or until the onion is golden brown and caramelised. Remove from the skillet and set aside.
Season the salmon fillets on both sides with salt and pepper.
Using the same skillet, heat another tablespoon of olive oil over medium heat. Sear the salmon, skin-side (or bottom) down first, for 4-5 minutes per side depending on thickness, or until it flakes easily with a fork. Remove from heat and let it rest for a minute.
In a small bowl, whisk together the juice of one lemon, 1 tablespoon of olive oil, Dijon mustard, minced garlic clove, a pinch of salt, and pepper. This will be your dressing.
In a large mixing bowl, gently toss the cooked potatoes, caramelised onions, and mixed greens with about two-thirds of the dressing.
Divide the salad between two plates or bowls. Top each portion with a seared salmon fillet.
Drizzle the remaining dressing over the salmon and sprinkle freshly chopped parsley on top. Serve warm and enjoy!
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 21.5 mcg | 108% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
